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close up of Spanish orange salad with pomegranate and black olives on a serving plate

Spanish Orange and Pomegranate Salad

Robyn
This easy Spanish orange salad with pomegranate and black olives is a beautiful refreshing salad that is vegan and gluten free.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine Mediterranean, spanish
Servings 4 people
Calories 178 kcal

Ingredients
  

  • 2 large oranges
  • 20 black olives pitted
  • 115g (¾ c) pomegranate seeds from ½ large pomegranate
  • handful rocket (arugula)
  • 2 tablespoons parsley roughly chopped

Vinaigrette:

  • 1½ tablespoons sherry vinegar
  • 3 tablespoons Olive oil (EVOO)
  • sea salt or kosher salt
  • cracked black pepper

Instructions
 

  • Segment the oranges: taking a sharp knife, carefully cut the top and bottom off one of the oranges, then cut the oranges to peel them, cutting the white bits - the pith - off too.
  • Once the peel has been removed, segment the oranges.
  • Pour any orange juice that has collected on the chopping board whilst preparing the oranges into the small bowl you are using to make your vinaigrette.
  • Make the vinaigrette: Whisk the sherry vinegar and olive oil with the orange juice and season with salt and black pepper. Set aside.
  • Take a serving platter or large plate and arrange the rocket / arugula over the plate. Top with the orange segments.
  • Remove the seeds / arils from pomegranate (for tips on how to do this see note 1 below.)
  • Sprinkle the pomegranate seeds / arils and black olives over the oranges.
  • Then drizzle over the vinaigrette and chopped parsley.
  • Serve the salad straight away.

Notes

Note 1. How to seperate the seeds from a pomegranate:
You can either:
  1. cut the pomegranate in half, then turn them to the cut side is facing down and whack the back of the pomegranate with a wooden spoon to release the pomegranate arils, or
  2. cut into segments, break away the pith and place the arils in a bowl of water and seperate. The membrane will float to the top of the water and the seeds will sink to the bottom of the bowl.
Take care when getting the arils from the pomegranate as the pomegranate juice can stain – so definitely don’t wear white clothes!
Tip: If your wooden chopping board is stained pink afterwards. Rub the surface with a cut side of a lemon to remove the pink colour.
When segmenting the oranges, take care to remove all the white pith between the orange skin and the flesh. This can taste bitter (and doesn’t look as nice.)
Capture all that delicious orange juice that is released from the oranges when you cut them into segments, and tip it in to the dressing for maximum flavour.
Ingredients Notes
Oranges – fresh oranges. Navel oranges and Valencia oranges are the ones I have used most often to make this salad. Blood oranges would add a striking colour.
Pomegranate – buy the whole pomegranate fruit and tap out the seeds or buy ready seeded pomegranates.
Black olives – I prefer to use Spanish holjiblanca olives (you should be able to easily find them in the supermarket usually called just ‘black olives.’ You can use Greek Kalamata olives, but if you want to keep this a Spanish salad that try to find the black olives as they do taste different.
Rocket – arugula. I love fresh peppery rocket in this salad, but you can easily swap it for baby spinach if you prefer, or even lambs lettuce of mache if you can find it.
Olive oil – Extra virgin olive oil. The vinaigrette recipe is so simple that you want to use a good olive oil for its flavour.
Sherry vinegar – Spanish vinegar, if you don’t have it red wine vinegar or white wine vinegar would work instead.
Parsley – flat leaf parsley or as you can see in the image below I used curly parsley here as it was growing in the garden.

Nutrition

Calories: 178kcalCarbohydrates: 14gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 315mgPotassium: 208mgFiber: 3gSugar: 10gVitamin A: 394IUVitamin C: 40mgCalcium: 43mgIron: 0.5mg
Keyword orange salad, pomegranate salad, vegan tapas

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